Easy Homemade Cashew Yogurt

 

Are you into making magic? Because that’s what it feels like when you create this cashew yogurt! The process is pretty wonderful (as in wonder-full), and the final result is heavenly. And, since cashews have a decent amount of plant-based fat, they create that creamy mouthfeel that a lot of people are looking for from their yogurts (without needing any thickeners).

Easy Homemade Cashew Yogurt

Ingredients

 2 cups cashews (soaked and drained overnight or for 4–6 hours)

 2 tsp organic apple cider vinegar

 2 pinches salt (optional)

 1 cup water

 4 tbsp plant-based starter (See Chef’s Notes for options)

Directions

1

First, rinse your soaked cashews well.

2

Add all ingredients, except the yogurt, into a high-speed blender or food processor.

3

Blend until super creamy (about 2–3 minutes) and all cashews are completely blended. This is done best in a high-speed blender, however, if you do not own a high-speed blender then you can simply blend for a longer period of time until the cashews are creamy and smooth.

4

Pour the cashew cream into a sterilized glass jar or bowl (a hand washed or dishwasher washed then dried, glass jar or bowl will do).
With a wooden spoon or silicone spatula, stir in the four tablespoons of yogurt. *Important: do not use a metal spoon or utensil as it inhibits the growth of bacteria.

5

Cover the jar or bowl with a piece of cheesecloth or a clean, dry paper towel. Secure with a rubber band.

6

Allow to ferment for 24–48 hours:

• If you live in a warm climate, you can simply leave the yogurt at room temperature and test it in 24 hours to see if it’s done (you’ll know by the tangy flavor). If it’s not done then let it sit for another 24 hours. I found 48 hours to be the magic time frame.
• If you don’t live in a warm climate then place the yogurt in your oven with the oven light on. Do not heat the oven and don’t place the yogurt inside immediately after you’ve cooked something as extreme heat will destroy the probiotics.
• If you have an Instant Pot, Carefully place the jars into the bottom of your Instant Pot (not on the rack). Lock the lid, make sure the vent is sealed, and press the Yogurt button. Set it for 14 hours.

7

Keep the yogurt in the refrigerator for 5–7 days or in the freezer for up to 30 days.

https://foodrevolution.org/recipes/easy-homemade-cashew-yogurt/